I suggest avoiding pasta and other refined carbohydrates if you’re diabetic or want to drop weight. You’ll discover an ideal replacement at the produce department of your grocery store: spaghetti squash! You may use it with some of your favorite pasta noodles, in soups or salads. Diana tells you how to prepare it and offers you three simple recipes to get you started. Enjoy this entertaining vegetable even in the event that you’re not exercising (children love it, too.)
Strategy one (My strategy):
Puncture the skin of a skillet with a knife in 3-4 areas. Cook it in the microwave for 3 minutes, or till it’s soft enough to cut easily. Let it cool so that you can handle it comfortably. Cut the squash in half, scoop out the seeds and discard them.
Place skillet cut-side back on a plate and then return them into the microwave for another 8-10 minutes, or bake in a conventional oven at 350 degrees for one hour. Cool. Run a fork on the flesh to divide it into spaghetti-like strands and then scoop them from the cubes.
Strategy 2 (Squash tag instructions):
Preheat oven to 350 degrees.
Puncture the skillet with a knife in 3-4 areas. Put it on a baking sheet and cook for one hour. Let it cool so that you can handle it comfortably. Cut it in half and scoop the seeds out. Run a fork on the flesh to divide it into spaghetti-like strands and then scoop them from the cubes.
Your “spaghetti” is now ready to use. Top it with almost any skillet or use it instead of pasta in soups or salads. Or try it in such favorite recipes:
Spaghetti Squash Pad Thai
1 spaghetti squash, cooked (follow the instructions above)